Gumbo Style Chicken Creole Recipes

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GUMBO STYLE CHICKEN CREOLE



Gumbo Style Chicken Creole image

Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.

Provided by SMFLRN

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h

Yield 6

Number Of Ingredients 16

¼ cup vegetable oil
¼ cup all-purpose flour
1 green bell pepper, chopped
1 medium onion, chopped
2 cups cooked chicken, chopped
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (4.5 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
3 dashes hot sauce, or to taste
½ cup chicken broth, or as needed

Steps:

  • Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
  • Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 12.3 g, Cholesterol 0.5 mg, Fat 9.4 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 735 mg, Sugar 3.2 g

CLASSIC CHICKEN GUMBO RECIPE



Classic Chicken Gumbo Recipe image

This chicken gumbo is an excellent choice if you are looking for an authentic yet uncomplicated soup. Boneless chicken makes it an easy preparation.

Provided by Diana Rattray

Categories     Dinner     Lunch     Entree     Soup

Time 1h25m

Yield 4

Number Of Ingredients 19

2 onions (about 1 1/2 cups chopped)
1 green bell pepper
3 ribs celery (about 1/2 cup chopped)
3 tablespoons vegetable shortening (or oil)
3 tablespoons all-purpose flour
4 cups chicken stock (unsalted or low sodium)
1 (14 1/2-ounce) can diced tomatoes (with juice)
1 1/2 cups okra (sliced, fresh or frozen)
1 1/2 teaspoons Kosher salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (or to taste)
1 bay leaf
1 cup long-grain rice
1 1/4 pounds boneless chicken breasts (or boneless thighs)
Garnish: fresh parsley (chopped)
Garnish: fresh green onions (chopped)
Optional: filé powder (for serving)

Steps:

  • Gather the ingredients.
  • Peel and chop the onions .
  • Cut the bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.
  • Chop the celery. Set the vegetables aside.
  • For the roux , melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown-about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.
  • Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.
  • Slowly add the chicken stock and bring it to a boil, stirring constantly.
  • Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.
  • Reduce the heat to low and simmer, uncovered, for 20 minutes.
  • Meanwhile, cook the rice following the package directions. Set aside and keep warm.
  • Cut the chicken into bite-size pieces.
  • Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
  • To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.

Nutrition Facts : Calories 494 kcal, Carbohydrate 32 g, Cholesterol 139 mg, Fiber 6 g, Protein 54 g, SaturatedFat 6 g, Sodium 796 mg, Sugar 9 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHICKEN AND OKRA GUMBO



Chicken and Okra Gumbo image

We used to live in New Orleans, but our taste buds don't know we moved yet. I still make many Creole dishes, and gumbo is one of our favorites. -Catherine Bouis, Palm Harbor, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h25m

Yield 10 servings.

Number Of Ingredients 18

1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
2 quarts water
1/4 cup canola oil or bacon drippings
2 tablespoons all-purpose flour
2 medium onions, chopped
2 celery ribs, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 can (28 ounces) tomatoes, drained
2 cups fresh or frozen sliced okra
2 bay leaves
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 teaspoons hot pepper sauce
2 tablespoons sliced green onions
Minced fresh parsley
Hot cooked rice

Steps:

  • Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.

Nutrition Facts : Calories 222 calories, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.

GUMBO STYLE CHICKEN CREOLE



Gumbo Style Chicken Creole image

Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filet powder, if desired.

Provided by cellogirl2

Categories     Gumbo

Time 1h

Yield 5 serving(s)

Number Of Ingredients 15

1/4 cup oil (for frying)
1/4 cup all-purpose flour
1 green bell pepper, chopped
1 onion, chopped
2 cups cooked chopped chicken breasts
1 (14 1/2 ounce) can diced tomatoes with green chilies, with liquid
1 (4 1/2 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
3 garlic cloves, minced
1 teaspoon soy sauce
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 dashes hot sauce

Steps:

  • Heat oil in a large skillet over high heat.
  • Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny.
  • Reduce heat to low and stir in bell pepper and onion.
  • Cook 10 to 15 minutes, or until tender, stirring occasionally.
  • Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce.
  • Stir together, cover and simmer for 20 minutes.

MA HARPER'S CREOLE GUMBO



Ma Harper's Creole Gumbo image

Provided by Food Network

Time 1h40m

Yield 30 cups (15 to 20 bowls)

Number Of Ingredients 20

2 cups all-purpose flour
1 pound chicken meat, light or dark, cut into pieces
2 teaspoons oil
1 pound smoked or hot sausage, sliced
2 large onions, chopped
1 large bell pepper, chopped
1 head garlic, chopped
6 whole blue crabs, cleaned and back shell removed
2 teaspoons thyme
1 teaspoon cayenne pepper
5 ribs celery, chopped
3 small bay leaves
1 bunch green onion, chopped
3 quarts chicken or seafood stock
2 teaspoons salt
1 teaspoon black pepper
Cajun seasoning, to taste
1/4 cup chopped fresh parsley
Rice, for serving
Gumbo file powder, for serving

Steps:

  • Preheat the oven to 350 degrees F. Place flour in a baking pan and bake, watching and stirring occasionally until flour is a nutty brown color. Sift to remove the lumps of flour.
  • Saute chicken in oil in a large pot. Add sausage and cook until it begins to change color. Add onions, bell pepper and garlic and let cook until onion is clear. Add crabs and let cook until the crabs have changed color. Add thyme, cayenne, celery, bay leaves, green onions and flour and let mixture cook 5 minutes. Add stock and season with salt, pepper and Cajun seasoning. Cook for 45 minutes over medium heat, then stir in parsley. Serve over rice. Add gumbo file to each serving.

LOUISIANA CREOLE GUMBO RECIPE



Louisiana Creole Gumbo Recipe image

This is my family recipe for Creole gumbo. It has been passed down three generations originating from Opelousas, Louisiana.

Provided by Kysha Harris

Categories     Dinner     Lunch     Brunch     Soup

Time 3h40m

Number Of Ingredients 25

For the stock
2 quarts low-sodium chicken broth
6 large live blue crabs, cooked and cleaned , outer shell reserved
2 pounds large, U-26, shrimp, cleaned, shells reserved
For the roux
1 cup canola oil, lard or Crisco
1 cup flour
For the gumbo
2 large onions, diced
4 stalks celery, diced
2 green bell peppers, seeded and diced
6 cloves garlic, minced
1 tablespoon Creole seasoning, Lawry's or Old Bay, plus more to taste
1 28-ounce can, whole tomatoes
3 tablespoons Worcestershire sauce
10 dashes of hot sauce, more to taste
2 sprigs of fresh thyme
2 bay leaves
2 pounds stew beef, cut in 1-inch cubes, seasoned with salt and pepper at least one hour prior to starting the recipe, if not overnight
2 pounds bone in, skin on chicken thighs, seasoned with salt and pepper at least one hour prior to starting the recipe, if not overnight
3 cups fresh okra, sliced
kosher salt
freshly ground black pepper
cooked white rice, preferably short grain Carolina rice
sliced green onions for garnish

Steps:

  • Gather the ingredients. Bring beef and chicken to room temperature before beginning the recipe.
  • Make the stock. To a large sauce pan add chicken broth, shrimp shells, and outer crab shells (if using), cover, and set over medium-low heat. When it comes to a boil, adjust the heat to maintain a gentle simmer. Simmer covered for 20 minutes and keep on low until ready for use.
  • Make the roux. Add oil to a large, heavy-bottomed pot over medium heat and sprinkle in flour while whisking. Continue whisking until it turns a milk chocolate color, 16 to 18 minutes. Don't walk away during this step.
  • When the roux is ready, add the Trinity (the onion, celery, and bell pepper), garlic, and Creole seasoning. Sauté until onions are translucent, 6 to 8 minutes.
  • Strain the chicken-seafood stock. Discard the seafood shells.
  • Deglaze the gumbo pot with with half of the stock. Add the can of whole tomatoes, crushing each by hand over the pot, plus its liquid.
  • Add Worcestershire sauce, hot sauce, thyme, and bay leaf. Bring it to a boil and reduce it to a simmer.
  • Meanwhile, heat 2 tablespoons of oil in a cast iron pan over medium-high heat. Sear stew beef, in batches if needed, and move directly into the gumbo pot when done.
  • In the same cast iron pan, sear the seasoned chicken thighs, skin-side down first, until golden on both sides, about 10 minutes total, moving them to the gumbo pot when done.
  • In the same cast iron pan, add the okra to the rendered chicken fat, and season with salt and pepper and/or more Creole seasoning.
  • Sauté okra until verdant and the viscous texture subsides, about 8 minutes. (This is known as "roping.") Add okra to the gumbo pot.
  • Add remaining chicken-seafood stock to cover the ingredients. If the ingredients are not covered by the stock, add water.
  • Bring to a boil, reduce to a simmer, cover, and cook for 30-45 minutes, giving a good stir and taste every 15 minutes. Season with more Creole seasoning, salt, hot sauce, Worchestershire sauce, black pepper as needed for your taste.
  • Remove thyme stems and bay leaf. Gently remove chicken thighs from the gumbo pot to a cutting board. Remove bones and skin, cut into rough chunks and add the meat back into the gumbo pot. If the thighs have fallen apart, just remove the bones (the same number of thighs you added) and the skins you can easily find.
  • On a cutting board, crack cooked and cleaned blue crabs in half. Then, with a mallet or the back of the blade of a chefs knife, gently crack both joints of the claws. (see RECIPE VARIATION with lump crab meat below)
  • Add crab and shrimp to the gumbo pot, cover, and simmer for 6 to 8 minutes.
  • Prepare a serving over cooked white rice, making sure each serving gets at least half of a crab. Garnish with scallions and hot sauce(s) for diners to spice to their taste.

Nutrition Facts : Calories 530 kcal, Carbohydrate 16 g, Cholesterol 248 mg, Fiber 3 g, Protein 49 g, SaturatedFat 6 g, Sodium 1134 mg, Sugar 4 g, Fat 31 g, UnsaturatedFat 0 g

CAJUN-STYLE CHICKEN GUMBO



Cajun-Style Chicken Gumbo image

Make and share this Cajun-Style Chicken Gumbo recipe from Food.com.

Provided by Marlitt

Categories     Gumbo

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast
1 teaspoon cajun seasoning or 1 teaspoon creole seasoning
1 teaspoon dried thyme leaves
2 tablespoons canola oil
1 medium onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 carrot, cup thinly sliced can be julienne
1/2 cup celery, thinly sliced
4 garlic cloves, minced
2 tablespoons all-purpose flour
14 ounces reduced-sodium chicken broth
14 1/2 ounces no-salt-added stewed tomatoes, undrained
1/2 teaspoon hot pepper sauce
2 cups cooked rice, hot
1/4 cup fresh parsley, chopped (optional)
additional hot pepper sauce (optional)

Steps:

  • Cut chicken into 1 inch pieces; place in medium bowl.
  • Sprinkle with seasoning and thyme; toss well.
  • Set aside.
  • Heat oil in large sauce pan over medium-high heat.
  • Add onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 minutes or until vegetable are crisp-tender, stirring once.
  • Add chicken; cook 3 minutes, stirring occasionally. Sprinkle mixture with flour, cook 1 minute, stirring frequently.
  • Add chicken broth, tomatoes and pepper sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until chicken is no longer pink in center, vegetables are tender and sauces is slightly thickened.
  • Ladle gumbo into 4 shallow bowls, top each with a scoop of rice sprinkle with parsley and serve with additional pepper sauce, if desired.

Nutrition Facts : Calories 371.7, Fat 10.9, SaturatedFat 1.4, Cholesterol 72.6, Sodium 200.2, Carbohydrate 37.5, Fiber 2.1, Sugar 3, Protein 29.7

CREOLE CHICKEN AND OKRA GUMBO



Creole Chicken and Okra Gumbo image

Categories     Soup/Stew     Chicken     Tomato     Vegetable     Quick & Easy     Mardi Gras     Kwanzaa     Winter     Okra     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 8

2 tablespoons vegetable oil
2 tablespoons all purpose flour
1 cup sliced frozen whole okra
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can diced tomatoes
1/2 pound skinless boneless chicken thighs, cut into 1-inch pieces
1 teaspoon dried thyme
3/4 to 1 teaspoon hot pepper sauce (such as Tabasco)

Steps:

  • Stir vegetable oil and flour in large saucepan over high heat until smooth and dark brown, about 3 minutes. Mix in okra, then chicken broth and tomatoes with their juices; simmer 3 minutes. Sprinkle chicken with thyme, salt and pepper. Add to saucepan. Simmer gumbo uncovered until chicken is cooked through, about 10 minutes. Season gumbo to taste with hot pepper sauce , salt and pepper and serve.

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef Healthy Diet Holiday Menu …
From recipeschoice.com


CHICKEN CREOLE (GUMBO STYLE) - BIGOVEN.COM
It's like gumbo, but a lot less involved and just as tasty! Add your review, photo or comments for Chicken Creole (gumbo Style). Cajun Soups, Stews and Chili Stews Add your review, photo or comments for Chicken Creole (gumbo Style).
From bigoven.com


AUTHENTIC CREOLE SHRIMP GUMBO | MCCALLUM'S SHAMROCK PATCH
2013-11-20 Then add the dark chicken meat, sliced andouille sausage, sauteed veggies, sliced okra, Creole or Heirloom tomatoes, bay leaves, cajun seasoning, dried thyme, kosher salt to own taste, and white pepper to own taste. Stir again to combine the ingredients. Cook 45-55 minutes on reduced heat. Stir often.
From themccallumsshamrockpatch.com


GUMBO STYLE CHICKEN CREOLE RECIPE REVIEW BY ANONYMOUS – …
This is a five star recipe with some alterations. First, add some chicken stock, about 1 1/2 cups. Also, to kick it up some, I cut up a jalepeno and simmered it with the other peppers. I added a little of cayanne pepper and the finishing touch- a little sherry. Magnificent. Serve over white rice! Gumbo Style Chicken Creole recipe review by JEANINEGRANT - Get more ideas of …
From redcipes.com


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